Lobster Pot Pie & freezing cold

This post may contain affiliate links. For more information, please visit my disclosure page.

The human body was not designed to live in these conditions, at least not as far as I am concerned. It is almost noon and our current temperature is -4 degrees! Now in all fairness, that is substantially better than the -21 it was at 11: p.m., when I had to go outside to rescue the silly dog…..

she was wrapped around the tree, again! This is my 14th winter here in Iowa, and it looks like I will never get used to it.

On a happier note, I really enjoyed the Lobster Pot Pie that I made last night. I am not going to lie to you, it is time consuming. I think it may have taken 3 hours start to finish, with photographs. I am still learning the art of pie crusts. They break apart on me just about every time, but I am not giving up, I will win the battle of the pie crust!

You will notice in the photo, that the bottom crust was less than perfect. I used scraps to fill in the voids (after I took the photo). The top crust was much smoother and I was able to camouflage most of the problems. The pies in the magazines always have perfectly crimped edges, but that something I have not figured out yet. But you know what, it tastes the same no matter how it looks. And with the cute red lobster on top, no one will even notice.

This is the cookie cutter that I used. It was purchased on ebay last summer.

Here is the red egg wash that I used. It is Wilton’s Red-Red food gel mixed in with the egg and oil.

The reason that I used olive oil instead of just using a whole egg, was that I didn’t want the yellow yolk to effect the color.

Click the links to see the double pie crust recipe that I used and a very quick tutorial on how I boiled the lobster tails.

I did not want to buy live lobsters and take them home, and at $20 per pound that would have been quite expensive. I found the frozen lobster tails and thought they would be the best option. The two 7 – 8 oz tails equaled 1 3/4 cups of chopped lobster meat, which was the perfect amount.

And yes, the television commercial that they run non-stop is what inspired me to make this pot pie 🙂

“I’m partying at the Pi Day Pie Party at Crazy for Crust today. Come party with us!”

Lobster Pot Pie

Print recipe

Serves	4
Prep time	30 minutes
Cook time	1 hours, 15 minutes
Total time	1 hours, 45 minutes
Meal type	Main Course

Rich lobster sauce, wrapped in a flaky pie crust.

Ingredients

1 stick unsalted butter
1 cup yellow onion (diced)
1/2 cup unbleached all-purpose flour
2 1/2 Cups seafood stock
1 Tablespoon dried thyme
1 teaspoon fine sea salt
3/4 teaspoons freshly ground pepper
3 Tablespoons full fat coconut milk (shake well before opening - can substitute heavy cream)
1 3/4 Cups cooked lobster meat (two fresh lobster tails - 7-8oz each, cut into bite sized pieces)
1 cup frozen mixed vegetables
1 bunch green onions (minced, green and white parts, about 1/2 cup)
1/2 cup fresh Italian parsley (minced)
1 Batch double crust pie dough
1 Large egg white
1 Tablespoon olive oil
1/8 teaspoon white pepper

Directions


Melt butter in a large skillet over medium heat.

Add onion and cook until onions are translucent, about 10 minutes.

Reduce heat to low, add the flour and continue cooking for 3 minutes, stirring occasionally.

Using a whisk, slowly add the stock.

Add the thyme, salt and pepper, and simmer for 5 minutes. Sauce will begin to thicken.

Stir in the coconut milk.

Remove from heat, add stir in the lobster, vegetables, parsley, and green onions.

Line a 9" x 2" pie dish with pie dough to form bottom crust.

Pour in lobster filling.

Top with second pie crust and crimp edges.

Brush with 1 egg white mixed with 1 Tablespoon olive oil and 1/8 teaspoon of white pepper. Poke 5 or 6 holes in the top crust to vent.

Bake in a preheated 375 degree oven for 1 hour and 15 minutes, or until the top crust is golden brown and filling is bubbling. Allow pie to cool before serving, 20 - 60 minutes. This photo was taken after 25 minutes.

To make the lobster "cookie" - roll out pie dough scraps and cut with a lobster cookie cutter. Add red food coloring to the remaining egg wash, and brush on dough. Bake on a separate baking sheet, lined with parchment paper, while the pot pie is cooling, about 15 minutes.